YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.8 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the trimmed asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice with a fork and plate it alongside the steamed asparagus.
Top the rice and asparagus with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.